St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1887-12-10

4 Dualoess That ReQaIres Acute Nerves
and . Stroog Coastitats0o.
This sign stxres down from . largo
warehouse in Front street:
brown, JONES & SMITH,
Tea tastcry,
Cp stairs. First floor front.

: Tea tasters,
I: pstairS. First floor front.
1t is common enough sign in Lon
don. where the business OF tea-tastins
is important and widespread. Brown.
Jones & Smith have in their place Of
business q little low table paved with
porcelain saucers that hold many
varieties of tea. stove whereOn a
bright copper kettle sings merrily. two
desks and few chairs. A young man
in charge brewed cup Of what the re-
porter at once pronounced to he \ good
English breakfast tea, but which was
in reality An inferior quality Of Sou
chong.
1.-The arrival Of the professional tea
faster in America" said the young
man, lis of comparatively recent date.
and We are consequently very few.
Laying aside all thought of malt
liquors. tea may he said tn be the
national beverage If the Englishman.
and there is perhaps no people in the
world more capable Of judging as to
the merit and value of the various crops
than they.
''FOr years dealers in America had to
rely upon their European agents for the
quality and 4syRr Of tea, but after
awhile tea-tasting -bscame = business
here. just As it has LONG been in other
countries. For years the majority Of
the tea used in America came via the
Seez Canal to this city. This was very
m4bh cheaper than to ship it overland.
Probably half a million packages are
handled in tie New Yotk market every
year. Importers endeavored to intro
duce Indian tea into the American
market, hut it found little favor. The
lighter-bodied teas which come from
Japan are the favOrite brands now. Al
though the grrens, imperial. gunpow-
der. young Hyson and Hyson. Twankys
all Of which grow in China, find n large
market The japanese teas. however.
are not SO pungcnt as the Indian plant.
Most of the Ooiongs grow in Formosa.
but the Pingsuey. which Is noted for
its cup quality Moyunes. Souchongs
and Congous are of Chinese growth.
English breakfast teas. in fact. are
Congous. although we do get an Indian
tea that is of similar aroma At one
time these teas could not be sold here.
With the growing trade in the trans
atlantic passenger service. however,
the calls for English breakfast tea be-
came more and more numerous. until
now it is quite an important feature Of
our trade.
''As rule importers receive samples
Of shipments before the cargo arrives.
These samples are given to the tea
tasters. and in this way the quality Of
Of the shipment is learned in advance.
The teas are infused by pouring boiling
water on them. The first test is known
as 'nosing the tea This is done by
the sense Of smell and is performed
while the infusion is boiling hot 50 rs
to ascertain the plants aroma. Then.
to determine whether or not it holds
up to full flavor and is smooth and
fine. it is tasted after the manner en-
Ploycd by wine merchants who test
wines. The aroma of some teas is so
light that it passes Of in steam, and
after standing awhile is positively in
sipid. although at first they start with
. marked aroma. 1t is the business IT
the tea-taster to discover all this. 1t
often happens that in grading teas =
loss is paid to the importer. The basis
Of sales in the tea market Il the prices
for the quality offered. and not their
cost in Japan. All tea is sold by
Is pounds. known as i
picul. being the standard. 1t ranges
in price from q. and SO picul to SIS
and $40
"Tea-tasting requires long expert
encc. and few persons are adapted to
The calling. 1t requires an acute taste
and keen sense of smell. Besides this.
\ man can be killed by tea poison. the
lannic acid contained in the tea, al.
lhough suppose coffee causes a hum
ired cases Of indigestion and liver
troubles where tea is responsible for
,ne little headache. However. if you
IRE ever tempted to become tea-taster.
axe my advice and don't"-N. Y
nni mud Ernr>ss